Debunking Himalayan Pink Salt

Have you heard of this new Superfood: Himalayan Pink Salt? Have you seen it in the stores? It seems like every where I go I'm seeing this beautiful pink salt. Wondering what all the hype is about? Here is some research I have found regarding this amazing new superfood. Note: I have found actual clinical studies that show scientific evidence of the benefits. I believe in going to the source (clinical studies) rather than word of mouth. The information listed below is based on research articles found at the links listed.

Image from Livestrong

Found in the Himalayan Mountains, this salt is naturally pink (and pretty!). Everyone seems to be saying there are 84 different types of minerals found it this salt (from a quick google search). Here's what you should know: it is 97.41% sodium chloride (salt). That means that more or less the entire thing is basic salt. After much research, I came across a study done in 2000 that broke down which elements are in a sample of Himalayan salt, and how much of each element were found. They actually found 94 elements! But remember, those 94 elements make up 2.69% of the salt.  Here's the chart that lists each element, it's atomic #, and it's percentage. 

Although that's not a lot of each mineral per serving, it isn't harmful! Most table salts are processed and refined and have iodine added. Pink salt is completely naturally occurring in the earth, meaning no processing or refining or added ingredients.

The internet is a wonderful tool but there is SO MUCH out there about this popular new food. I scourged through google searches until I found more actual scientific research studies. Below is a brief list of the clinical results found here.

There were 4 test groups included in this study. Each group drank 1.5L of a specific type of water per day, respectively.

Group 1 (FIJI water only)

Group 2 (tap water only)

Group 3 (FIJI water and Himalayan crystal salt) *this is the group we are watching

Group 4 (tap water with common table salt)

Results after :

• HDL (Good Cholesterol): increased with all 4 groups

• LDL (Bad Cholesterol): decresed with all 4 groups

• Physical energy: Increased with Group 1 and group 3

• Nail and hair growth: Increased with Group 1 and group 3

• Less pain during menstruation: Group 1 and group 3

• Less emotional exhaustion (female): Group 1 and group 3

• Positive changes in respiratory, circulatory, excretory, skin, urinary, metabolic systems, plus spleen, liver, gall bladder: Group 3

Overall it seems like the Pink Himalayan Salt will likely have positive effects on your health and well being! So why not jump in and join the new trend! I have replaced my traditional table salt with pink salt. I purchased it from Marshalls at a great price, too. Although I don't use much salt in my everyday cooking, I love stove popped popcorn sprinkled with pink salt. Yum!   

Do you use pink salt? If so, what are your thoughts and opinions? I'd love to hear, especially after doing research and learning the facts!

BBQ Applesauce Chicken

BBQ Sauce. Anytime my husband wants sauce for something (anything) it's BBQ sauce. When I discovered this easy crockpot recipe for BBQ applesauce chicken, it was a big hit for him! Plus it's simple for me.

BBQ Applesauce Chicken (Crockpot)

4 chicken breasts
1/2 teaspoon pepper
3/4 cup of regular applesauce
3/4 cup BBQ sauce (any flavor you prefer, we love Honey BBQ)
2 Tablespoons of brown sugar

Combine the pepper, applesauce, BBQ sauce and brown sugar in the crockpot; stir well.
Place the chicken over the sauce and cover completely with sauce. I find it helps to gently push the chicken to the bottom of the crockpot.
Cook on low for 6-8 hours.

Serves well with roasted potatoes or green beans.

Inspired and modified from Who Needs A Cape

Pineapple Chicken Salad

Sometimes we get tired of eating chicken, But sometimes chicken is the only meat I have at home. What's a girl to do? Make chicken salad!
That way we get protein but don't feel like we are just eating a piece of meat. I've fine tuned my favorite chicken salad recipe to include some yummy extras. Be warned, this isn't your every day chicken salad!

Pineapple Chicken Salad
2 chicken breasts, cooked and cubed
1/4 cup of carrots, finely chopped or peeled
1/4 cup of sliced almonds
1 can of pineapple chunks, cut into 1/2 inch pieces
1 cup of purple grapes, sliced in half
1/2 cup plain greek yogurt
1/2 avacado, mashed
1 Tablespoon of Worcestershire sauce
3/4 teaspoon garlic powder
1/4 teaspoon salt
1.2 teaspoon black pepper

lettuce for serving
tomato slices for serving
Wraps or pita for serving

Combine all ingredients (except for lettuce, tomato and wraps/pita) in a bowl and stir well. Scoop generously into wrap or pita. Top with lettuce and tomatoes.

Inspired by Six Sisters' Stuff: Pineapple Chicken Salad Pitas

Fall in a Side Dish

What is better than the smells of Autumn? Personally, I love the fall: the air smells crisper, the trees vividly display their colors, the days are warm and the evening are chilled enough for a fire. Oh, Fall is beautiful!

One day I stumbled over this side dish with apples and sweet potatoes. My husband came home while it was in the oven and said, "It smells like Fall in here!" Ever since then, this side dish as been called "Fall in a Side Dish".

Fall In A Side Dish (Baked Apples & Sweet Potatoes)
4 medium apples, peeled
3 medium OR 2 large sweet potatoes, peeled
3 Tablespoons of butter, metled
1/2 - 1 Tablespoon of cinnamon

Preheat oven to 350F. Chop up the apples and sweet potatoes into 1/2 inch cubes, ensuring that they are all the same size in order to bake evenly.
Toss with butter, then toss with cinnamon.
Line a baking sheet with foil and bake for 15 minutes, tossing after 7 minutes. Poke with a fork after 15 minute to see if they are done. If still hard, bake another 5 minutes and check again.
Serves well with roasted chicken, or grilled pork chops.

Baked Asparagus

I'm currently in England, just outside of London. While walking in Wickford the other day, I saw a butcher shop and just had to go inside. What I found was beautiful! Among the pork and lamb and chicken and beef was a one that stood out from the rest....steak. And not just any steak. A Steak Pie. A mini, homemade Steak Pie. I couldn't resist. And I didn't. I wen't home with 2 mini steak pies for only 3pounds ($4.50).

Aren't they beautiful?!?

Let me tell you, they tasted AMAZING. While overly satisfied, I realized that only two and a half foods make me that satisfied.
1. Steak, any kind
2. Ice cream, any kind
2.5 Cheese-its

Anyway, I bought some fresh asparagus to roast with this delicious pies. Fresh and simple, here's the recipe for Baked Asparagus.

Baked Asparagus
1 bunch of fresh asparagus
1-2 Tablespoons of extra virgin olive oil
1/4-1/2 teaspoon salt
1/4 teaspoon pepper

Wash the asparagus and pat dry. Chop 1 inch off the bottom and discard.
Line a baking sheet with foil. Lay asparagus with tips in the middle for even cooking. Lightly toss with the olive oil. Sprinkle salt and pepper on top. Bake at 375F for 15-20 minutes, turning once after 8 minutes. Cook until just beginning to brown.

Egg Bake

Eggs. I like them in things, like muffins and stir fry! But eggs by themselves...let's just say they aren't my thing. But, I know they are good for me and a great source of protein besides meat. So, like I do with most nutritious things, I find a way to make them taste delicious.

Ironically, I discovered this recipe while we did a themed date night to Finland. Apparently these are a Finnish style meal. They fluff up so nicely, with just the right amount of browning.

Syrup. Powdered sugar. Cinnamon sugar. Fruit. They pair well with so many toppings!

We often eat this with turkey bacon, a green smoothie, or a fruit salad.

Egg Bake

3 Tbs butter, melted

4 eggs

2 cups milk (I use skim, but 2% would be good too!)

1/2 cup white flour, sifted

2 Tbs sugar

1/2 tsp salt

1 tsp vanilla

Preheat oven to 450F. Melt butter and place in 9x13 glass baking dish. Whisk eggs briskly until combined but not whipped, about 20 seconds. Add in milk, sugar, salt and vanilla. Sift in flour (otherwise it will be chunky once baked), Whisk until all combined. Pour into baking dish on top of melted butter. Bake at 450F for 20-23 minutes, until just beginning to brown.

Suggested toppings: maple syrup, powdered sugar, cinnamon sugar, or fresh fruit.

2 Ingredient Pancakes

Would you believe me if I told you that you can make pancakes in 5 minutes without only 2 ingredients? And they are healthy? And filling? And gluten free? And so easy that you kids can help you make them? I'm not lying, check it out!

2 Ingredient Pancakes
1 banana
2 eggs
Optional: 1/2 tsp vanilla for flavor

Place banana and eggs into blend. Blend until there are no banana chunks left.
Heat non-stick skillet over medium heat. Add in batter to make pancakes about 2 inches in diameter (any larger and they won't flip well!).
Cook for around 45 seconds before flipping and cooking for 20 more seconds on the other side.
Serve with syrup or fresh fruit topping.

Kale, White Bean & Sausage Soup

We aren't huge soup fans in our house, especially broth based soups. But for some reason this is one that we adore. Add a bit of parmesan cheese and it's even better.
We enjoy adding mung beans to it for a bit of extra protein as well.

Kale, White Bean & Sausage Soup
keilbasa
1 onion, dicced
4-6 cloves garlic, minced
1 cup carrots
3 cups chicken broth
1 cup water
1.5 Tbs parsley
1 tsp oregano
6-10 kale leaves, washed, de-stemmed and chopped
2 cans of cannellini beans, rinsed and drained
Optional: 1/4 cup steamed mung beans or peas
Optional: 1/2 tsp red pepper flakes

Heat stock pot to medium/medium high heat. Add in onions and garlic; sautee until onions are translucent, about 5 minutes. While cooking, chop keilbasa into rounds and roughly chop kale. Add in the keilbasa rounds and cook until browned, 7-10 minutes. Add in remaining ingredients (chicken broth, water, parsley, oregano, kale, cannellini beans), mix well, and simmer for 20-30 minutes. Top with some Parmesan cheese.

Lemon Basil Pork Chops

I grew basil in my garden last summer and couldn't get enough! I made so many things with it, and this is one of my favorites! Oh, there is nothing quite like the aroma of fresh basil...

Lemon Basil Pork Chop Marinade
3 cloves garlic, roughly chopped
1.5 cup fresh basil (washed and chopped)
2 Tbs lemon juice
2 Tbs olive oil
1 tsp salt
1/2 tsp pepper

Mix together all ingredients. Place in ziplock bag with pork chops. Allow to marinate at least 30 minutes, but no more than 3 hours.

For best flavor, grill pork chops immediately after removing from the marinade.

Pairs well with fresh green beans (check out my favorite here), wild rice, or a spinach salad,

The Best Green Beans ever!

I'm a huge fan of munching on fresh, crisp green beans, straight off the vine! We always have so many during the summer, both from our garden and from our weekly farm box. This recipe was a weekly staple in our home, and neither of us got tired of it!

Simple, quick, and delicious.

The Best Green Beans Ever
fresh green beans, washed and de-stemmed
1 Tbs butter
2-4 cloves of garlic, minced
1/4 cup of Dales's Steak Seasoning Sauce (low-sodium)

Partially steam your green beans. (I like to place in a baking dish with a few tablespoons of water and microwave for 2-4 minutes, depending on how many beans I have).
Melt butter in your skillet. Add in the garlic and cook for 1-2 minutes. Add in the steamed green beans and toss to coat. Pour in the Dale's and stir. Allow to simmer for 10-15 minutes.

Freezer Chocolate Peanut Butter Cups

My husband and I try not to eat a lot of processed sugar. In particular that means desserts and candy. So, I'm learning how to create more healthy, homemade goodies to satisfy my cravings!

Our favorite chocolate treat is the alternative version of Reece Peanut butter cups! They are so tasty and never last long in our home! Did I mention that they are the quickest dessert to whip up for when company comes over for dinner? We have friends who prefer dark chocolate, so I modify the recipe by adding a bit more cocoa powder and a bit less nut butter. But when I make them for myself I do the opposite-more peanut butter and less cocoa powder. Oh, it's lovely when you can personalize a recipe so easily!

Recipe
1/2 cup coconut oil
1/2 cup cocoa powder
1/2-3/4 cup nut butter (I chose peanut)
1/4 honey
1/2 tsp vanilla

mini cupcake paper liners

Melt the coconut oil in the microwave for 30-60 seconds, until fully melted. Add in the cocoa powder, nut butter, honey, and vanilla. Whisk together until smooth and fully combined. 

Line a cookie sheet with mini cupcake paper liner. Fill each liner 3/4 of the way full with the mixture. Place cookie sheet in freezer for at least 3 hours, or overnight (try to make sure it's level or them will come out crooked!).  Allow to sit 1 minute at room temperature before eating. Store in a sealed container/ziplock in the freezer.

Trust me...you won't be able to eat just one of these!